KAREN’S SEAFOOD PAELLA

SERVES 6-8 PREP 20 MINS COOK 1 HOUR

100ml olive oil 250g gluten-free fresh chorizo sausages, diced 400g cleaned calamari, sliced 12 green king prawns, 6 in shell, 6 head and tail on 5 celery stalks, diced finely 4 roasted red capsicums, seeded, diced 2 ½ tsp smoky paprika 1 tsp cayenne pepper 2 tbsp tomato paste 4 chicken thigh fillets, diced 1 pinch saffron thread 500g arborio rice 400g can diced tomatoes, drained 1.5 litres low FODMAP chicken stock 500g mussels,cleaned 3 sliced, seeded green chillies, ¼ bunch coriander, 2 lemons, wedges

Heat oil in paella ella pan over medium heat, add chorizo and fry until crisp. Remove.

In same pan, sear calamari and prawns 1 min. Remove.

Add celery and a pinch salt and fry for 5-6 mins only to soften. Add capsicum, paprika and cayenne pepper, stirring couple more mins.

Add tomato paste and chicken pieces and stir to coat, sear on all sides. Return chorizo to pan with saffron. Add rice, stirring to coat. Add tomatoes and stock, stir.

Cook on high heat for 5 mins before adding seafood. Resist stirring after this point to form a smoky crust. This will take 15-20 mins.

Remove from heat, cover with a tea towel 5-10 mins. Serve with chilli, herbs and lemon.